Mexican Spiced Pork Steaks

Spread the peeled & chopped pumpkin, capsicum and carrot over two oven trays lined with baking paper. Drizzle with olive oil and season with the salt and a good pinch of pepper. Toss to coat then roast, tossing halfway through, until tender, 20-25 minutes.

While the veggies are roasting, combine the pork loin steaks and Tex-Mex spice blend in a large bowl. Drizzle with olive oil, season with salt and pepper and toss to coat. Set aside. Roughly chop the coriander. Slice the lime into wedges. Slice the kernels off the corn cob. TIP: Do this in a large bowl to prevent the kernels from going everywhere! Heat a largre frying pan over a high heat. Add the corn kernels and cook until lightly browned, 4-5 minutes. TIP: Cover the pan with a lid if the kernels are jumping out. Set aside in a large bowl.

When the veggies have 15 minutes of cook time left, return the frying pan to a medium-high heat. Add the pork steaks and cook until cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate, cover and set aside to rest. TIP: The spice blend may char in the pan, this adds to the flavour!

Transfer veggies to the bowl with the corn along with the baby spinach leaves and 1/2 the coriander. Add a squeeze of lime juice and toss to coat. TIP: Save the lime as wedges for the adults portions if you have fussy eaters! Season to taste with salt and pepper.